As a child, I was never really all that into pumpkin pie. I guess I just took it for granted… it simply showed up on the thanksgiving table, I ate it, and that was it for the year.

This is the recipe that changed my mind. I now crave pumpkin pie (almost) 365 days a year. The filling is amazing, but it’s the handmade whipped cream, blended with pie spices, that really does it for me. It’s like pie on top of pie… just… fluffier. And whiter. Anyway, what I am trying to say is that this pie is good, and you should make it. I could come up with some crisp, colorful fall language or something for this post, but—honestly—this is homemade pumpkin pie and whipped cream. It sells itself.

Preparation

Whisk pumpkin, condensed milk, sour cream, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, vanilla, and allspice in large bowl to blend. Whisk in the eggs. Pour into crust. Some filling may be left over if you use a 9″ crust.

Bake pie until filling is puffed around sides and set in center, about 55 minutes. Cool pie on a rack.

Beat whipping cream, sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon ginger in bowl until peaks form. Serve pie slices with a dollop of whipped cream on top of each.